Antioxidant Activity and Changes in Major Functional Components of Fermented Gastrodia elata Blume
نویسندگان
چکیده
منابع مشابه
Neuropharmacological Potential of Gastrodia elata Blume and Its Components
Research has been conducted in various fields in an attempt to develop new therapeutic agents for incurable neurodegenerative diseases. Gastrodia elata Blume (GE), a traditional herbal medicine, has been used in neurological disorders as an anticonvulsant, analgesic, and sedative medication. Several neurodegenerative models are characterized by oxidative stress and inflammation in the brain, wh...
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Gastrodin and p-hydroxybenzyl alcohol (4-HBA) are the main active constituents of Gastrodia elata of which has numerous physiological functons, and has been used as an anticonvulsant, analgesic and sedative agent for the therapeutics of epilepsy, paralysis, inflammation, aging, and ameliorated memory impairment. The oxidative stress is caused by free radicals that increase the chain reactions o...
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Gastrodia elata Blume (GEB) is an important medicinal plant in Korea. In order to confirm the anti-tumor activities of GEB extracts, we carried out various in vitro anti-tumor assays, including a wound assay and an invasion assay using an ethyl ether extract of GEB. The results showed that the GEB extract exhibits potent anti-tumor activity in vitro in a dose-dependent manner. The expression of...
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Gastrodia elata Blume (G. elata), commonly called Tianma in Chinese, is an important and notable traditional Chinese medicine (TCM), which has been used in China as an anticonvulsant, analgesic, sedative, anti-asthma, anti-immune drug since ancient times. The aim of this review is to provide an overview of the abundant efforts of scientists in developing analytical techniques and performing pha...
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چکیده بررسی فعالیت ضد اکسیدانی و ضدمیکروبی عصاره گیاه بن سرخ (allium jesdianum) به کوشش: زهرا مقیمی هدف از این تحقیق بررسی میزان ترکیبات فنولی کل، ترکیبات فلاوونوئیدی کل، فعالیت ضداکسیدانی و ضدمیکروبی عصاره ی گیاه تازه و خشک بن سرخ بود. استخراج عصاره به روش های غوطه وری، استفاده از همزن مغناطیسی، دستگاه مایکروویو، امواج فراصوت و گرمادهی مقاومتی و با استفاده از متانول، اتانول و آب به عنوا...
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ژورنال
عنوان ژورنال: The Korean Journal of Food And Nutrition
سال: 2014
ISSN: 1225-4339
DOI: 10.9799/ksfan.2014.27.4.684